Abefe's Kitchen

Ingredients Mixed Vegetables, 100g Cooked Prawns, 200g (I used the tiny ones) Turkey Gizzard, 500g Ponmo Large Tomatoes, 10 pieces 6 Scotch-Bonnet peppers (P.S: I love lots of pepper, but you could use less pepper) 1 Large Onion A handful of Crayfish 1 tsp curry, thyme, garlic powder, bay leaf Bouillon cubes Salt 1 cooking spoon of Vegetable oil 1 cooking spoon of Palm oil Preparation You can find the instructions on how to prepare white rice here >>>  http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html While preparing the rice, soak the prawns in warm salty water. Then, heat up the vegetable oil in a pan and add the mixed veggies and shrimp to it. Add salt and a bouillon cube. Stir continuously for up to 5 minutes and leave to cook for 2 minutes. Drain the oil off the mixed veggie mix and add the mix to the rice and stir... And your rice is ready to be served. For the stew; Cook the gizzard for about 15 minutes, seasoning it

SCOTCH EGG You know I wish that scotch was scotch as in 'Malt Whisky'....lol, but nevermind it's something much better. Scotch egg is one of my best snack, it is easy to make and doesn't take much time and energy at all.. It contains hard-boiled eggs, covered in flour, sausage, eggs and crumbs.. Scotch-eggs are quite expensive in the eateries and restaurants..so I'd encourage you to try the recipe out and make one for yourself. All the best :) Ingredients 5 eggs Sausage   meat (250g) 1 tsp  thyme 1 tbsp curry (not important)   1  chopped spring onion Salt 1 tbsp ground   pepper  (dry pepper) Plain flour (125g) Breadcrumbs  (125g) Vegetable Oil; for frying Preparing the Scotch Egg ·           Season the plain flour with salt and the ground black pepper; you may use the red pepper as an alternative ·           Beat one egg and place the remaining four eggs in a pot of cold water with salt in it over high heat boiling it for 5minutes and

Ingredients 2 tablespoons of Iru (Locust beans) 4 Green bell peppers 3 Scotch Bonnet Peppers 2 medium onions 1/4 cup Crayfish 300ml Palm oil Stock fish, Dry fish Ponmo (cow snout) and other assorted meats (cow tripe, cow foot etc.) 2 Knorr cubes or other bouillon cubes Sal to taste 3 hard boiled eggs Preparation - For cooking the white rice; click this link >>>>  http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html - Blend the bell peppers, scotch bonnet peppers and the onions together using a blender. Then, clean the blender and blend the locust beans and crayfish roughly with a blender.  - On one hand, Cook the blended pepper on medium heat and on the other, cook the fish and meat together in a pot  and season with the bouillon cubes and salt till it's well cooked. - Heat up the palm oil in a pot till it's clear, add the cooked pepper and fry till no water is left of the mix. Add the crayfish and locust beans blend then fry.  -

Ingredients - 1 small onions - 2 medium tomatoes - 1 medium carrot - 1/4 of medium cabbage - 2 boiled eggs; sliced using an egg slicer - Lettuce leaves; chopped - Ham; sliced Preparation Mix all the ingredients above together...and your salad is ready to be served. You may eat like that or mix with mayonnaise.

Ingredients -  2pcs Indomie noodles - A handful of mixed veggies (carrot, corn and green peas) - 1 scotch-bonnet pepper; chopped - 1 medium onion; chopped - 1 smoked mackerel fish; cut into small bits (as in the picture above) - 1 cooking spoon, vegetable oil Preparation - Boil some water in a kettle and  pour it in a bowl. Then take the noodles out of the pack and put into the bowl of hot water. Cover with the lid of the pot or a foil or cling film...leave for about 7-10 minutes to steam. - On the other hand, heat up the oil in a pan on medium heat, while you drain water off the noodles. Add all the veggies and fish to the oil and stir, then immediately add the noodles. Stir continuously under low heat. - Leave to simmer for 2 minutes and your noodles is ready to be served.

Ingredients 1 cup rice 2 scotch bonnet pepper    (washed and chopped) 1/4 of medium cabbage                    " 1 medium carrot                               " 1/2 green bell pepper                        " 1 medium onion                               " 1 chestnut                                         " A handful of Mushrooms                 " 1/4 cup sweetcorn                            " Prawns/shrimps , 200g 1 cooking spoon vegetable oil 1/2 tsp curry 1/4 tsp thyme 1 bouillon cube ( I use Knorr) Salt to taste Preparation - Put the rice in a bowl and wash till the water is clear, then drain. - Place a pot of water on the cooker and add the rice in it. Do not add too much water so it doesn't get mushy - Add salt, stir and leave to cook for say 15-20 mins depending on how soft or hard you prefer your rice to be. - After that time, dip a spoon into the bottom of the pot to ensure that the water in the pot is dried up....An

DODO-IKIRE RECIPE Ewa ra dodo Ikire 😂😂😂 I can't forget those Hawkers on Osun-Ibadan Road. Ohh well this is the recipe for the popular Dodo- Ikire… Ingredients 2 pcs scotch-bonnet peppers (Atarodo) 2 pcs overripe plantains 1 cooking spoon of palm oil ½ tsp salt 1 small chopped onion Preparing the Dodo-Ikire ·          Chop the peppers and onions into tiny bits (not too tiny tho) and put aside. ·          Then peel the plantain and cut into small pieces like a dice…do not mash it as some of the plantain will already be mashed and mashing it will only make it too soggy. ·          Then combine the chopped mix with the plantain and add the salt to taste. ·          Heat up the palm oil in a pan. ·          Using a tablespoon, scoop the plantain into the oil and fry on both sides till it’s a bit dark on both sides (Don’t let it burn ohhh.. P.S : I hardly leave mine for too long o…I don’t want to eat bitter stuff). ·          And your Dodo- Ikire is

RED CHOCOLATE GLAZE CAKE RECIPE  Ingredients Plain Flour 250g 6 Medium Free-Range Eggs Granulated Sugar 200g Butter 250g 1½ tsp baking powder 1 tsp bicarbonate soda 1  tbsp red food coloring gel 3 tsp cocoa 1½ tsp vanilla extract 1 tsp lecithin or 1 shot brandy/rum; for preserving (not necessary depending on the length of time the cake will be kept for) Preparing the cake ·           Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes and at most 1 hour. ·           Rub all the sides/edges of the cake pan with butter, to ensure that the cake does not stick to it as this will cause the cake to break. You may also sprinkle some flour slight